Lilikoi Custard Tart
Macadamia nuts and lilikoi puree give Hawaiian flavor to this rich tart. The unusual crust is bound with egg white. The baking intensifies the flavor of the nuts. Lilikoi, or passion fruit, concentrate can be found in the frozen juice section of many markets. Orange mixed with a little lemon may be substituted.
- Macadamia Nut Crust
- Macadamia nuts - 1-1/2 cups, toasted
- Sugar - 3 tablespoons
- All-Purpose Flour - 3 tablespoons
- Egg White
- Lilikoi Filling
- Eggs - 3 large eggs
- Sugar - 1 cup
- Grated Lemon Zest - 1 teaspoon
- Lilikoi (Passion Fruit) Puree - 1 cup
- Heavy (whipping) cream - 1/4 cup
- Heavy (whipping) cream - 1 cup, beaten to firm peaks
- Raspberry Puree - 1-1/2 cups
- Mango puree - 1-1/2 cups
To make the crust: Preheat the oven to 375 F. Generously spray vegetable oil cooking spray in a 9-inch tart pan with a removable bottom. In a food processor, process the nuts and sugar until the nuts are finely chopped. Add the flour and egg white and process until the mixture holds together. Or, grind the nuts. In a medium bowl, cut together the nut mixture and the flour. Add the egg white and stir with a fork until it forms a mass. The dough will be sticky. With wet fingertips, press the dough over the bottom and up the sides of the prepared pan. Bake for 15 minutes, or until the crust slightly pulls away from the sides of the pan. Let cool slightly; leave the oven on.
To prepare the filling: In a medium bowl, combine the eggs, sugar, and lemon zest and whisk just until blended. Stir in the lilikoi puree and cream. Pour into the prepared crust and bake for 25 to 30 minutes, or until the custard is puffed and golden and a knife inserted near the center comes out clean.
To serve: Release the tart pan and take the tart out of the pan. Cut the tart into 12 slices and place them on serving plates. Put the whipped cream in a pastry bag fitted with a medium fluted tip and garnish each slice with rosettes of whipped cream. Put the purees in squeeze bottles and drizzle over the plates.